Homemade Falafel

Falafel has become a bit of a western staple. I’ve heard so many people wonder how to make sure your falafel isn’t dry! Here’s our take on a recipe you will tell all your friends about…

Preheat the oven to 160°.

You’ll need:

• 200g dried chickpeas soaked at room temperature in water for roughly 8 hours

• ½ brown onion

• 1 tbsp ground cumin

• 90g gram (chickpea) flour or plain flour

• 15g parsley (flat leaf preferred)

• 20g olive oil

• 2 tbsp water

• 1 tsp salt

First of all, blend the onion and coriander until almost liquid, and put aside.

Next, separately blend the chickpeas in a food processor (If you have a small food processor, just put a handful in at a time). They should be fairly chunky, and crunchy.

Add all ingredients together and mix. Form balls that are around 1” thick. If the mixture doesn’t bind easily, you’ll need to add either more water or olive oil. If that doesn’t work - add more flour.

Place the balls on a baking tray and bake at 160° for around 30 minutes, or until they are golden brown.

Enjoy!